Fruit Shrikhand (Fruit Yogurt)

Fruit Shrikhand

Shrikhand is an Indian dessert made with hung yogurt, sugar, dry fruits, and cardamom powder. This is a fruity version of the traditional homemade Shrikhand. This is one of the desserts we had as kids (there were no pastries or doughnuts). We mostly had homemade desserts like these which we would help our grandmother prepare for us. My oldest memory of making Shrikhand is helping my grandmother whisk the yogurt as a 7-8 year old and waiting for her to divide it for us in bowls so that we can take our share and relish it in the summer heat.

Hung yogurt is basically the creamy thick yogurt you get when you drain out all the water from yogurt. You can use a muslin or cheese cloth and hand the yogurt on your kitchen tap or any other clean place for 4-6 hours. Since I wanted a very thick and creamy yogurt for this recipe, I left it over night. You can also use the Greek yogurt.

Fruit Yogurt

You can add any fruit of your choice. For me berries work the best and so does Mango. You can decide to leave the seeds or fruit bits in the Shrikhand or just pass the fruit puree through a fine sieve for a rich creamy shrikhand. Remember to chill it for 4-5 hours before serving. You can serve it with fresh fruits and drizzle it with the remaining fruit puree or make it a mini pickup dessert by piping it in mini tart shells. I made chocolate tart shells and piped the shrikhand using icing tips. However you serve it, this summer dessert is sure to please your taste buds with tangy fruits and health yogurt.

Fruit Shrikhand


Serves 5-6

  • 1 ½ cup Hung Yogurt*
  • Icing sugar to taste

Fruit puree

  • ½ cup strawberries
  • ½ cup blueberries
  • ½ cup mango pulp
  • Icing sugar to taste


For the Strawberry Puree

Wash and chop the strawberries. Put them in a nonstick pan. Add a table spoon of sugar. You can add or reduce the quantity of sugar based on the natural sweetness of the fruit. Mix well and cook for 1-2 minutes. Once the strawberries are soft, mash them using the back of a spoon or spatula. Make sure to scrape the edges while cooking. Cook for 1-2 minutes or till the puree comes to boil. Let it cool for 5-10 minutes. Pass this through a fine sieve for a smooth and shiny fruit puree or just leave it as it is if you like bits of fruit in your Shrikhand.

For the Blueberry Puree

Follow the same procedure as the strawberry puree. Make sure to pass this puree through sieve or you will have the fruit peels in your Shrikhand.

For Mango Puree

Depending on the thickness of the mango juice, you can just pass it through a sieve and use it or if it is too runny cook it for few minutes to make it thicker and then use it. As with other fruits, add sugar based on the natural sweetness of the fruit.

For Shrikhand

Whip the yogurt using a whisk or an electric mixer until it is smooth and creamy (approximately 2-3 minutes should be good). Divide the yogurt in three bowls. Add the fruit puree of your choice to each bowl. Add 2 table spoon of puree at a time and whisk well. Add more or less puree depending on taste and consistency requirements. I used approximate 2-3 tbsp of puree for half cup of hung yogurt.  Add icing sugar as per taste. Mix well and chill for at least 4 hours before serving. You can serve it with fresh fruits, fresh cream, or a drizzle of fruit puree on top. You can even fill the Shrikhand in plain tarts or chocolate tarts.

*To make hung yogurt, put fresh yogurt in a muslin or cheese cloth, tie the ends and hang it to your kitchen tap over night. Once all the water I drained out, transfer the thick yogurt to a bowl and chill.

Berries Parfait (Berries Shrikhand)

Berries Parfait (Berries Shrikhand)

This Diwali, east meets west i.e. shrikhand meets Parfait. I am a big shrikhand fan but it has to be home made. My grandmother makes the best shrikhand. It’s not extremely sweet or heavy like the shrikhand you get in stores. I am a parfait fan too; especially the strawberry parfait. When I saw fresh cranberries at the grocery store, shrikhand parfait was the first thought to cross my mind. I bought lot of them and put them in the freezer for next dessert.

You can also use blueberries and raspberries for this dessert. Berries are not only rich in antioxidants, but are low in calories and yummy too. I wanted to cut the sour taste of cranberries with the sweetness of strawberries and black currant. I used fresh strawberries and black currant juice for the berry compote.

For the shrikhand part, you can either use hung yogurt or use the Greek yogurt which is ready to use. I used my grandma’s method and hung fresh yogurt in muslin cloth for 5-6 hours to let all the water drain. But the Greek yogurt works equally well if you want a quick dessert. Sugar and lime juice in this recipe depend on the taste of berries. Since I was using black currant juice and the strawberries were sweeter, I used less sugar. You can store the extra compote in refrigerator and add it to yogurt and make a quick dessert.

This time I gave a miss to the cocoa powder for dusting and used my favorite memory boosting spice – Cinnamon to add the nutty flavor to the fresh cream. You can layer it in shot glasses, square glasses, or any other way you want. Make sure to chill it for at least 2 hours before eating or serving.

Berries Parfait (Berries Shrikhand)


Serves 2

For Shrikhand

  • 2/3 cup hung yogurt or Greek yogurt
  • 1 ½ tbsp. Icing sugar or powdered sugar
  • 1 tsp Vanilla essence

For Berries Compote

  • ½ cup chopped strawberries
  • ½ cup cranberries
  • ¼ cup blackcurrant juice (I used Ribena)
  • 2 tbsp sugar (if the berries are very sour add 1 more tbsp. sugar)


  • 1 tbsp finely chopped strawberries
  • Whipped cream (appx 4 tbsp)
  • ½ tsp cinnamon powder


Whip together the shrikhand ingredients till you get a smooth and creamy mixture (approximately 2 minutes) and chill for 1 hour.

Put all the Compote ingredients in a pan and let in boil on low flame till you get a thick sauce like consistency (approximately 12-15 minutes should be good enough). Keep stirring in between. Let it cool completely.

Now layer the dessert glass with alternate layers of compote and shrikhand, start with a layer of compote and end with a layer of shrikhand. Top with a layer of chopped strawberries and pipe or spoon some whipped cream and dust it with cinnamon powder.

Chill for at least two hours before serving.

If you are using the ready to pipe whipped cream, you can add the whipped cream just before serving.